Sour Cream Blueberry Muffin Recipe (Gluten Free)

glutenfreeblueberrymuffinrecipe

Some foods just scream summertime. Like corn on the cob, watermelon and ripe blueberries.

I love blueberries and I’m a muffin addict.

No seriously what is not to love about muffins. Except maybe some muffins have quite a bit of sugar and calories. These are not paleo blueberry muffins but I believe in a good balance in life and with my diet.

Moving on.

This recipe is one of my favorites. I could make these all the time. If you are looking for a new favorite recipe to have on hand for a quick breakfast this is it, the sour cream makes the muffin perfectly moist and everything just comes out so delicious.

I find with gluten free baking it is best to keep it simple. You can definitely over complicate things to make them flop. This recipe for sour cream blueberry muffins is easy to whip up and have in the oven in minutes.

Oh ya did I mention blueberries are a super food. So feel good about making this recipe.

Gluten Free Sour Cream Blueberry Muffins

Ingredients:

1/4 cup coconut oil
1/4 cup vegetable oil
2 large eggs (at room temperature)
2 teaspoons pure vanilla extract
1 tablespoon pure maple syrup
1/2 teaspoon cinnamon
1 1/4 cup brown sugar
1 tablespoon pure maple syrup
2 cups Pamela’s Baking & Pancake Mix
1 cup sour cream
1 cup blueberries (fresh or frozen)

Instructions:

Preheat oven to 375°.

In a large bowl combine oils, maple syrup,eggs, sour cream and vanilla. Stir until well blended. Gradually add the sugar and baking and pancake mix until smooth and batter is formed. Fold in blueberries.

Pour into paper lined muffin cups about two -thirds full. Bake for about 20 minutes with fresh blueberries,add additional 5 minutes if using frozen. Makes about a dozen muffins.

These should be stored in an airtight container.If you don’t plan on eating within a couple days you can freeze them!

This is such an easy recipe to make. Seriously these take no time at all!

5.0 from 1 reviews
Sour Cream Blueberry Muffin Recipe (Gluten Free)
 
Prep time
Cook time
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Delicious gluten free blueberry muffins made with sour cream, moist and fluffy a yummy treat the whole family will love.
Author:
Serves: 12
Ingredients
  • ¼ cup coconut oil
  • ¼ cup vegetable oil
  • 2 large eggs (at room temperature)
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon pure maple syrup
  • ½ teaspoon cinnamon
  • 1¼ cup brown sugar
  • 1 tablespoon pure maple syrup
  • 2 cups Pamela's Baking and Pancake Mix
  • 1 cup sour cream
  • 1 cup blueberries (fresh or frozen)
Instructions
  1. Preheat oven to 375°.
  2. In a large bowl combine oils, maple syrup,eggs, sour cream and vanilla. Stir until well blended. Gradually add the sugar and baking and pancake mix until smooth and batter is formed. Fold in blueberries.
  3. Pour into paper lined muffin cups about two -thirds full. Bake for about 20 minutes with fresh blueberries,add additional 5 minutes if using frozen. Makes about a dozen muffins.
  4. These should be stored in an airtight container.If you don't plan on eating within a couple days you can freeze them!

Comments

  1. Used a baking mix by Aldi’s grocery store (mainly rice flour) and olive oil rather than the coconut (what I had) but they baked up nicely!

  2. Jessica says:

    My family absolutely loved this recipe. I made them exactly as instructed, it made 18 muffins. Makeing them again tonight but I’m only going to use coconut oil.

    • Hi Jessica- Yay glad your family loved the muffins. I am a big fan of coconut oil it adds a little bit of flavor and is so healthy. Thanks for visiting my site and commenting.

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